Ditto above answer. I just wanted to add that we mix in a grated hard cheese or drained ricotta snd egg w the cooled meat mixture. Also drain off excess fat so the excess moisture will not break the ravioli from the inside. We make our pasta on the thin side (you can see the greens of the parsley) and it only takes about 5-8 min to cook, depending on the thickness of the crimped edges

You will want to cook your meat mixture and let it cool before filling your ravioli. Otherwise 1) it would take too long to cook and your dough would fall apart, and 2) you would have a pool of fat inside your dumpling. Not very appetizing...